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At times, it seems as if Thanksgiving through Super Bowl Sunday is one continuous stream of festive entertaining and party invitations. It is also a time where many of us are continually in search of interesting dishes to unveil at such an occasion. And even, if by chance, there may be a hole or two in your holiday calendar, we're still often looking for quick easy meal options to serve the family while we busy ourselves with more pressing demands placed upon us at this time of year. As I contemplated how I could conquer all of the above with one simple recipe, my attention shifted toward an all-American favorite - the corn dog.
We are uncertain as to the exact origins of the corn dog, although they did begin to creep into the national consciousness during the late nineteen-twenties when the Albert Pick-L. Barth wholesale catalog of hotel and restaurant supplies advertised a "Krusty Korn Dog baker" machine. Still, the popularity of the corn dog was slow to catch on and didn't hit its stride for another two decades. Today, the beloved corn dog can be found anywhere from carnivals to street fairs to the frozen food aisle which is exactly where I'd chosen to begin my recipe.
We are uncertain as to the exact origins of the corn dog, although they did begin to creep into the national consciousness during the late nineteen-twenties when the Albert Pick-L. Barth wholesale catalog of hotel and restaurant supplies advertised a "Krusty Korn Dog baker" machine. Still, the popularity of the corn dog was slow to catch on and didn't hit its stride for another two decades. Today, the beloved corn dog can be found anywhere from carnivals to street fairs to the frozen food aisle which is exactly where I'd chosen to begin my recipe.
I decided to purchase my Country Ribbon Corn Dogs at a local Sam's Club store located at 300 Park Place in Secaucus, New Jersey. Conveniently set in close proximately to major roadways and other shopping venues, it allowed me the opportunity to make my recipe purchases while filling my holiday wishlists, both within the store and elsewhere; something I was extremely appreciative of since my shopping venture seemed to be taking place at the height of the holiday rush.
| My search wasted little time as the Country Ribbon Corn Dogs were easily found smack in the middle of the frozen food aisle. I thought the price of $9.95 per box of 30 individually-wrapped corn dogs (approximately .33 cents each) to be quite a bargain; particularly since some quick math established the fact that I could get almost four meals of my intended recipe! Best of all, the time I saved finding the conveniently-located corn dogs, allowed me to shop for a few other necessities, and within minutes, I was through checkout and out the door. |  |
There was some criteria I wanted to satisfy in making this recipe. For one, I wanted it to be something that could be made quickly and and inexpensively. I also wanted it to be a meal you could serve your family, as well as a dish you could serve at a holiday gathering. Additionally, I desired it fill the dual roles of a game-time snack and/or a family meal that could feed four to eight. I also took into account the scrumptious flavor combination of hot dogs, chili and cornbread, which is exactly what led me to create the Cheesy Corn Dog Chili Bake recipe below, as it could fulfill all of the above requirements.
Cheesy Corn Dog Chili Bake
   | INGREDIENTS:
PREPARATION: 1. Crumble ground beef into a skillet and begin to brown over medium heat. 2. Add sliced onions and garlic, and let cook with ground beef. 3. Let ground beef brown thoroughly and drain well before transferring to a larger pot. 4. Rinse beans and add to ground beef, onions and garlic in larger pot.  |
 | 5. Take 8 corn dogs from their wrapper and set aside to slightly thaw. 6. Turn heat beneath pot to medium and add diced tomatoes and tomato sauce. Stir well. 7. Pre-heat oven to 400º while chili cooks on stove-top. 8. Stir in packet of Chili seasoning and let cook for 15 to 20 minutes. |
9. While chili cooks on stove-top and oven comes to heat, slice the eight corn dogs lengthwise to form 16 sections. (Don't try to pull sticks from corn dogs. Rather, if you slice each partially thawed dog down the middle, the stick can easily be removed from one side or the other by making a little slit in the hot dog itself. Also, be careful not to leave behind any splinter you may create if your cut is off!)
 | 10. Set aside "halved" corn dogs. 11. After cooking for 20 minutes or so, remove chili from pot and carefully ladle into 9" x 12" baking dish. 12. Arrange "halved" corn dogs atop chili leaving no spaces. You should be able to fit two across and eight lengthwise, utilizing all sixteen sections. 13. Sprinkle shredded cheddar atop the layer of corn dogs. |
14. Place baking dish in 400º oven and let cook 15 to 20 minutes, or just until portions of the cheddar cheese begins to brown and crisp.
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15. Remove from oven and let sit for a few minutes before scooping out and serving.
I hope you enjoy the recipe above. Incorporating the Country Ribbon Corn Dogs into the recipe not only made for a great and tasty addition, but it was a huge time saver as well, something I'm sure we all can appreciate during this busy time of the year.
If you would like to try Tyson Country Ribbon Corn Dogs and see for yourself why they work so well in the recipe above, feel free to check out the in-store demos taking place on 01/03/14 and 01/04/14 at your local Sam's Club! You can also find out more about Tyson Country Ribbon Corn Dogs on the Club Tyson Facebook
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